Effect of nitrite level and tea catechins on residual nitrite and quality indices of raw-cured sausages

Journal of Applied Sciences Research

Volumn 8, Issue 2, 2012, Pages 815-822

  Moawad, R K ^a   Abozeid, Wafaa M ^a   Nadir, A S ^a  

^a NATIONAL RESEARCH CENTRE   (Egypt)

Author keywords

Cured meat; Quality; Residual nitrite; Tea catechins

Indexed keywords

EID: 84860751823     PISSN: 1816157X     EISSN: 1819544X     Source Type: Journal    
DOI: None     Document Type: Article

References (36)

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